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Bluesy Grilled Quail – John Lee Hooker

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Ingredients

Marinade:

2 tablespoons extra virgin olive oil

2 cloves garlic, minced

2 teaspoons minced rosemary leaves

Juice of 1 lemon

Salt and freshly ground black pepper

12 boneless quail

Polenta:

6 1/2 cups water

1 tablespoon salt

2 cups coarse-grained cornmeal

4 tablespoons unsalted butter

2 tablespoons grated Wisconsin Parmesan cheese

1 cup (4 ounces) crumbled Wisconsin Blue cheese

1 pound asparagus, trimmed, blanched and refreshed

1 teaspoon extra virgin olive oil

1 teaspoon lemon juice

1 teaspoon balsamic vinegar